South Carolina Smoked Pork Shoulder with Mustard Sauce
Savor the smoky, tangy flavors of this South Carolina Smoked Pork Shoulder with Mustard Sauce, a quintessential Southern barbecue masterpiece. This recipe features a juicy, slow-smoked pork shoulder seasoned with a bold dry rub of smoked paprika, garlic, and ground mustard, infusing every bite with deep, savory notes. Perfectly cooked in a smoker over hickory wood for hours, the pork is tender enough to shred effortlessly. The star of the dish is the signature South Carolina mustard sauce—a zesty blend of yellow mustard, apple cider vinegar, brown sugar, and a hint of spice—that adds a tangy kick to the rich, smoky meat. Serve this showstopping dish alongside classic sides like cornbread or coleslaw for an authentic Southern feast. Ideal for BBQ gatherings and family dinners, this recipe brings together the best of smoky barbecue and tangy mustard flavors in one unforgettable dish.
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Recipe Information
Ingredients
- 6 lbs pork shoulder (bone-in, skinless)
- 0.5 cups yellow mustard
- 0.25 cups apple cider vinegar
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp ground mustard
- 3 cups hickory wood chips (for smoking)
- 2 tbsp unsalted butter
- 2 tbsp honey
- 1 tsp hot sauce (optional)
Instructions
Prepare the pork shoulder: Trim excess fat from the pork shoulder while leaving a thin layer of fat for flavor and moisture.
In a small bowl, mix together paprika, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and ground mustard.
Rub the dry spice mixture evenly over the pork shoulder, pressing gently to adhere it.
Prepare your smoker: Preheat the smoker to 225°F using hickory wood chips for flavor. Soak the wood chips in water for at least 30 minutes before use, then add them to the smoker.
Place the pork shoulder on the smoker grate. Close the lid and smoke for 6-8 hours, or until the internal temperature reaches 195°F (for optimal tenderness). Add wood chips as needed to maintain consistent smoke.
While the pork is smoking, prepare the South Carolina mustard sauce. In a saucepan over low heat, combine yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, unsalted butter, honey, and optional hot sauce. Stir until smooth and cook for 5-7 minutes, then set aside to cool.
Once the pork has reached the desired temperature, remove it from the smoker and wrap it in foil. Allow it to rest for 30 minutes to redistribute the juices.
Using two forks, shred the pork shoulder into bite-sized pieces and discard any large chunks of remaining fat or gristle.
Serve the shredded pork with the mustard sauce drizzled on top or on the side. Pair with coleslaw and cornbread for a complete Southern meal.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.0 g | 96% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 1759 mg | 76% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1214 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
